Made for dinner with David
SERVES 4
A
three-and-one-half-pound bird should roast in fifty-five to sixty
minutes while a four- to four-and-one-half-pound bird requires sixty to
sixty-five minutes. If using a V-rack, be sure to grease it so the
chicken does not stick to it. If you don’t have a V-rack, set the bird
on a regular rack and use balls of aluminum foil to keep the roasting
chicken propped up on its side. If using a kosher chicken, skip the
brining process and begin with step 2.
INGREDIENTS
1/2cup table salt
1/2cup sugar
1 whole chicken (about 3 pounds), giblets removed and reserved for another use, chicken rinsed and patted dry with paper towels
2tablespoons unsalted butter , melted
Vegetable oil for brushing v-rack
INSTRUCTIONS
1.
Dissolve the salt and sugar in 2 quarts cold water in a large
containet. Submerge the chicken in the brine, cover, and refrigerate for
1 hour.
2.
Place shallow roasting pan in oven and heat oven to 375 degrees. Brush
chicken with butter and sprinkle liberally with salt and pepper.
3.
Remove heated pan from oven and set oiled V rack in it. Place chicken
on rack, wing side up. Roast 20 minutes, then rotate chicken, other wing
side up. Roast 20 minutes, then rotate chicken, breast side up. Roast
until instant-read thermometer inserted in breast registers 160 and in
thigh registers between 165 and 170, 10 to 15 minutes longer. Transfer
chicken to cutting board; let rest 20 minutes. Carve and serve.
Remade on:
04-02-11 for dinner with Alex and Diana
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